Eggplant Salad

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 Large eggplant

2 tablespoons Rice vinegar

1 tablespoon Extra Virgin Olive oil
*

1/2 teaspoon Fine sea salt

1/4 teaspoon Green peppercorn, freshly ground
*

1 Clove of garlic

Lettuce leaves to garnish

Instructions

Cut eggplant lengthwise.

Place cut-size down in a shallow heatproof dish and steam on rack until soft; about 30 minutes.

Note: Bring several inches of water to a boil in a wok pan. Place a rack device that will clear the water level by 1 or 2 inches. Then place the heatproof dish on that rack. Cover the wok pan and steam.

Let cool slightly.

Remove stem end peel.

Tear lengthwise in strips.

Transfer eggplant to a bowl.

Add rice vinegar, oil, salt and peppercorn, blending well.

Cut garlic in half.

Rub inside of a bowl with cut surface of garlic; then place garlic at the bottom of the bowl.

Pack in eggplant mixture and refrigerate overnight.

Arrange lettuce leaves on a serving platter.

Invert eggplant onto lettuce, remove garlic and serve.

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